I got my vegans, my vegetarians and all my foodies that just plain like food because I think these are quite tasty for everyone. Just like most of my recipes, simple and REAL ingredients. You can add cilantro if you're a cilantro person. I feel like most people are strongly for or strongly against it. I'm pro-cilantro, but just didn't have it on hand. Still making use of this amazing cashew cheddar, too! I made another batch just for this. WORTH IT.

Microwave or bake the sweet potato until it's soft enough to easily cut (approx 3 minutes). Cut into 1/4 inch chunks. Put one tortilla down on a skillet or lightly greased pan. Spread 2 Tbsp of my Cashew Cheddar. Then add sweet potato chunks and avocado slices. Spread the cashew cheddar over the other tortilla and top the second tortilla directly over the first, like a lid. Turn on the burner and grill on one side for approx. 2-3 minutes, flip and cook for 1-2 more minutes. Carefully transfer to a plate and cut into quarters. Dip in Primal Kitchen's RANCH dressing and it's EXTRA good.

And I'm a BIG fan of this one... creamy cashew cheddar. It's seriously amazing. I try to limit dairy MOST of the time. Pizza is one of my favorite splurges, as are wine and cheese nights, but in my day-to-day I really don't consume dairy.

I served mine over lentil pasta (also good) and it totally hit the "mac & cheese" spot.

Ingredients:

-1 1/3 cup raw unsalted cashews (soaked in water for 8 hours)

-1/2 cup roasted butternut squash

-1/4 cup nutritional yeast

-2 Tbsp olive oil

-1/4 cup canned Pimiento peppers

-lemon juice (1/4 lemon)

-1/4 tsp pink Himalayan sea salt

-1/8 tsp nutmeg

-1 tsp garlic powder

-1/4 cup water

Instructions: Throw everything in the Vitamix or food processor. Turn on at speed 1 and slowly increase to speed 7. Then turn on High for 3 minutes. You will get a hot, creamy faux-cheese. Pour over your favorite pasta or use as a dip for nachos. :)